Orecchiette with Squash Chiles and Hazelnuts

Ingredients

• 1/4 cup blanched hazelnuts
• 12 ounces fresh orecchiette or other fresh or dried small pasta
• Kosher salt
• 2 tablespoons olive oil
• 1/2 small butternut squash, peeled, cut into 1/2" pieces (about 2 cups)
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes, divided
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces
• 1 tablespoon fresh lemon juice
• 1/4 cup grated Parmesan plus more for serving
• 4 tablespoons torn fresh mint leaves, divided
• Freshly ground pepper

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